Our Instant Pot Buttermilk Mashed Potatoes are incredibly creamy, fluffy, and once you try them, you won’t need any other recipe. Don’t you want the best side dish that screams comfort food? You came to the right place! The combo of tangy buttermilk with sour cream, and melting butter make the richest and mouth-watering taters ever.
Mashed Potatoes that have been made in the Instant Pot!
If you are a regular here, you know I grew up on mashed potatoes, lots of them! My Granny either boiled her potatoes as we do in Corned Beef or as this recipe uses, a pressure cooker all the time. I talk all about it in this pork tenderloin recipes. Granny made veggies in her pressure cooker. This recipe is in honor of my most amazing Granny and her awesome taters.
Who, by the way, served the HOTTEST potatoes ever! Trust me on this on, hot is not an exaggeration! My Dad always said there was so much steam coming off them, no one could even see her face, haha!
Easy Instant Pot Mashed Potatoes
Instant Pot Buttermilk Mashed Potatoes (Pressure Cooker)
I am feeling a little sentimental this week and really missing my Granny! We always had so much fun celebrating Thanksgiving.
As I said my Granny’s pressure cooker was not dangerous but she always scared the crap out of me. She’d say, with her Irish Brogue, if the top blows run away! Who says that, my Granny! It never blew up but she always had me with one eye on that darn pressure cooker!
Thank goodness, Instant pots are a lot easier to use and my Granny would love using it to make mashed potatoes.
Over the years we have enjoyed many family classics with these instant pot potatoes For Thanksgiving, Roasted Turkey Breast with Maple Bourbon Glaze is a perfect match with these spuds. One of my childhood favorites, pork chops with sauerkraut or pair with a juicy lucy burger like my Grandpa always enjoyed.
Instant Pot Buttermilk Mashed Potatoes Ingredients:
- Russet or Yukon potatoes – starchy potatoes which is great for mashed potatoes.
- onion – adds flavor to the mash.
- bay leaf -add another layer of flavor.
- buttermilk – gives a good tang and brings the recipe together.
- unsalted butter – use unsalted to control the salt and butter makes everything better.
- sour cream – I use low-fat. Regular can be used. It adds creaminess to the mash.
- salt and pepper – seasons and adds flavor.
- Feel free to add fresh herbs such as thyme or rosemary as a garnish
Instant Pot Buttermilk Mashed Potatoes FAQs:
What type of potatoes is best for making a good mash?
The best potatoes for mashing are higher in starch like Russet or Yukon. I talk about this in my Classic Homemade Mashed Potato Recipe, which is cooked on the stovetop. They are classic homemade mashed and also ridiculously flavorful!
Can I make buttermilk mashed potatoes ahead of time?
The potatoes can be made early in the day
How do I keep the potatoes warm?
The Instant Pot has a warm setting. You can keep the potatoes warm in the vessel by pressing the warm button.
Can the taters be reheated in the oven?
Yes. You can put the finished potatoes in a baking dish or throw away aluminum pan. Cover either pan with foil and place in the oven at 300 degrees for about 20 minutes.
The recipe uses low-fat ingredients, can full-fat be used?
Sure, I tend to use low-fat ingredients when possible for my family’s personal preference. Full-fat buttermilk and sour cream can be used in these potatoes!
What to do with leftover mashed potatoes?
Make potato pancakes for breakfast the next day or gnocchi is always a good choice.
Can I make Buttermilk Mashed Potatoes on the stovetop?
Yes, I will include the instructions in the recipe below.
How many pounds of potatoes do I need to make mashed potatoes?
I gage about 8 ounces per person for mashed potatoes. So 4 people, 1 pound, 6 people 3 pounds, etc.
Can we eat potato with green on the skin?
The green will be bitter. Personally, I won’t eat a potato with green. Idaho Potato has an interesting read on potatoes with a green tint.
What goes well with Instant Pot Mashed Potatoes:
- Granny’s Bangers – go ahead and giggle, this recipe rocks!
- Swedish Meatballs – make these delicious meatballs and you have a great meal with these taters!
- Slow Cooker Cranberry Pot Roast: let those appliances do all the work, relax and have a beer or a glass of wine!
- Greek Lemon Chicken Thighs: from the very talented Lemon Blossoms, these thighs are so flavorful.
I don’t have buttermilk, can I still make mashed potatoes?
Absolutely, use regular milk and add 1 teaspoon of white vinegar or lemon juice to every cup of milk. For this recipe, I use about 1/3 cup of milk so use about 1/4 -1/2 teaspoon of white vinegar to the milk. Let it sit for about 5 minutes before using it in the potatoes. You can also use plain milk, a slightly different taste but still delicious!
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- 8-Quart Instant Pot: This is the pot I use. Love it!
- Potato Masher: Love this masher. Sturdy and easy to clean.
Add in’s to Instant Pot Buttermilk Mashed Potatoes:
- Add 4 slices of chopped cooked bacon to the finished recipe.
- Use a peeled chopped shallot in lieu of the onion.
- Add 2 teaspoons of horseradish to the finished potatoes for a kick of heat.
- Blend in 8 ounces of your favorite cheese into the finished taters, such as Gruyere, Blue Cheese, or Cheddar.
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Pro Tips to making amazing Instant Pot Mashed Potatoes:
- As mentioned above, use starchy potatoes to have fluffy potatoes.
- Cover the potatoes in the Instant Pot with enough water to cover all potatoes.
- After much experimenting 5 minutes on high pressure works well.
- Let the potatoes do a natural release for about 5-7 minutes. Then turn the valve to a quick release.
- Use a hand potato masher for the best fluffy potatoes.
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Instant Pot Buttermilk Mashed Potatoes
- 4 pounds Russet Potatoes, peeled and sliced in half Note 1
- 1 medium onion, peeled and diced
- 1 bay leaf
- 4-6 cups water Note 2
- 1/3 cup low-fat buttermilk Note 3
- 4 teaspoons unsalted butter
- 1/4 cup low-fat sour cream Note 3
- salt and pepper, to taste
Instant Pot Buttermilk Mashed Potatoes
- Into the vessel of the Instant Pot add the potatoes, onion, bay leaf, and water. Season with salt and pepper. Close lid and close valve. Set pressure to high and set timer for 5 minutes. The timer will go off when cooking is complete.
- Let cooker natural release for 5 minutes. Then turn the valve to auto-release. Once complete, hit cancel and open the lid. Remove and discard the bay leaf. Drain water from the potatoes. Keep potatoes in the Instant Pot vessel.
- Add in the buttermilk, sour cream, and butter. Use a hand masher to mash potatoes till smooth, unless you prefer some potato chunks. Season with salt and pepper as needed. Keep warm until ready to serve.
Buttermilk Mashed Potatoes
- In a large pot over medium heat add enough water to cover the potatoes.
- Add in the peeled and cut potatoes, diced onion, bay leaf. Season the water with salt and pepper.
- Bring the potatoes and water to a boil.
- Reduce heat to low and let simmer about 10-15 minutes. Potatoes will be fork tender.
- Remove and discard the bay leaf.
- Use a colander to drain the potatoes.
- Place potatoes back into the pot and set on the stove over medium heat for about 30 seconds to dry any excess water on the potatoes.
- Remove the pot from the heat. Add in the buttermilk, sour cream, and butter.
- Use a potato masher to hand mash the potatoes until a smooth creamy texture. Season with salt and pepper.
- Keep warm in a 250F oven in a covered dish until ready to serve.
- I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes